Foodies Magazine December Issue 2015

FOO

DIES

A C

ELE

BR

AT

ION

OF FIN

E FO

OD

AN

D D

RIN

KD

EC

EM

BE

R 2

015

ISS

UE

72 TASTY TURKISH CUISINE l SMOOTH GIN COCKTAILS l FESTIVE COOKIES

WINA MAGICAL

NIGHT AT THE

BALMORAL

ISSUE 72 DECEMBER 2015SCOTTISH EDITION FREE

A CELEBRATION OF FINE FOOD AND DRINK

MAKE MERRY

Recipes from Tom Kerridge

40and top chefsPierre HerméEngin AkinMonika RömerOliver Bracht

RECIPES

CHRISTMASSTARSBake Off’s Nadiya and Flora

001_FF_Cover_spine_1215.indd 1 19/11/2015 17:20

“One of Scotland’s Finest”

Late availability Bed & Breakfast for Diners, £25 per person

Festive Menu from 2nd December Lunch from £16, Evening Dinner from £40

3 Day Christmas Break from £450 per person

Visit our website for full details www.horseshoeinn.co.uk

Eddleston | Peebles | Scotland | EH45 8QP | Tel 01721 730225

Fullpage_proof.indd 10 24/11/2015 20:02

WELCOME

foodies 3

THE FESTIVE season is upon us, and with it come the Christmas Markets, the family gatherings and, of course, the deliciously indulgent food.

To make sure you have a jolly time, we’ve asked a range of talented chefs to share their festive cooking tips and favourite recipes so you can make your Christmas extra delicious.

Tom Kerridge does chicken three ways on p.14-21, perfect if you want to save yourself the turkey faff but still want to enjoy a succulent piece of poultry.

Our cover star, pastry master Pierre Hermé’s exquisite macaron fortunella, features the unlikely hero of the season; kumquats. The unique winter fruit is perfect to add citrus zing to your festive recipes. Learn how to use them to make stunning macarons on p.34-41.

We also spoke to Great British Bake Off winner Nadiya Hussain and semi-finalist Flora Shedden, p.22-27. Their dinner party hosting tips will go a long way in the weeks to come.

If you’ve left your Christmas Shopping a little late, we have a selection of gifts to ensure you wow the foodies in the family. 3 is hamper galore and page 53 covers the best gins for spirit lovers.

If you just want to sit back, relax, and let someone else do the work for you, we’ve also got you covered. Head to our Festive Breaks piece, p.42-44, for the perfect spots to escape this Christmas.

Sue Hitchen, Editor

Published by theMedia CompanyPublications Ltd26A St Andrew SquareEdinburgh EH2 1AFTel: 0131 226 7766Fax: 0131 225 4567www.foodies-magazine.co.uk

CONTRIBUTORS

Nadiya Hussainis a stay at home mum turned baking star after winning the Great British Bake Off.

Flora Shedden is an Art History student who was a semi-finalist in this year’s Great British Bake Off.

Pierre Herméis a pâtisserie connoisseur whose exquisite macarons are famous all over the world

Tom Kerridgeis a Michelin-starred chef owner of famous gastropub The Hand & Flowers.

Season’s Greetings

EDITORIALEditorSue HitchenDesignAngela McKeanSub EditorCatriona TexellusDigital ImagingMalcolm IrvingProductionSarah HitchenEditorial AssistantLidia Molina WhyteKate Emmert

Advertising DesignJordan Porteous

ADVERTISINGBusiness DevelopmentSharon Little

SUBSCRIPTIONSReceive a copy of Foodies every month. Only £15 (regular price £24) for12 issues delivered to your door call 0131 226 7766or email the editor:[email protected]

WINA LUXURY

OVERNIGHT STAY AT THE BALMORAL

Foodies

FOO

DIES

A C

ELE

BR

AT

ION

OF FIN

E FO

OD

AN

D D

RIN

KD

EC

EM

BE

R 2

015

ISS

UE

72 TASTY TURKISH CUISINE ● SMOOTH GIN COCKTAILS ● FESTIVE COOKIES

WINA MAGICAL

NIGHT AT THE

BALMORAL

ISSUE 72 DECEMBER 2015SCOTTISH EDITION FREE

A CELEBRATION OF FINE FOOD AND DRINK

MAKEMERRY

Recipes from Tom Kerridge

40and top chefsPierre HerméOmar AllibhoyBen Tish

RECIPES

CHRISTMASSTARSBake Off’s Nadiya and Flora

Front cover image

Pierre Hermé Macaron, by Pierre Herme, £27.99, Steweart, Tabori & Chang

003_FFWelcome_1215.indd 3 19/11/2015 16:31

Fullpage.indd 10 24/11/2015 19:03

CONTENTS

foodies 5

BOOKS, TV, WHAT’S ON 7

SHOPPING 9

NEWS 11

COMPETITION 13WinastayattheBalmoral

TOM KERRIDGE 14It’stimetoupgradeyourchicken

FOODIES CHEFS 22

CHRISTMAS COOKIES 28Readyyoursweettoothforthesefestivetreats

FESTIVE FOOD AND DRINK 33Fudge,hampers,andwhiskygalore!

PIERRE HERME 34Tryyourhandatmacaronmaking–theproperway

HOTELS 42LookforyouridealNewYearbreak

TURKISH CUISINE 46Dipintoflavourwiththesedishes

GIN 51Raiseaglasstotheholidays

COOK SCHOOLS 55

SPA NEWS 57BeautytreatmentstogetreadyforHogmanay

REVIEWS 58

COCKTAILS 59Christmasspiritsareheretowarmupyourseason

NEW BARS 64

OUT AND ABOUT 66

9

42

3114

60

22

005_FFContents_1215.indd 5 19/11/2015 16:25

Taking Christmas booking now

Iris_QP_Chrismas.pdf 1 24/09/2015 16:02

Open 1st & 2nd of January. Taking bookings now

Street Box bringsThai street food to

Stockbridge!Fancy Thai food, but not quite ready for a full meal? Try one

of our ‘Street Boxes’.for £6.50. It comes in a convenient street box ready to eat on the go or sit in in our relaxed Thai street cafe.

Our Chef Jo takes pride in every dish she serves out, with over 20 years experience of cooking Thai food in Edinburgh you’re in good

hands...

EAT. SHARE. ENJOY. Wonderful and friendly staff who bring

the famous Thai smile to your day... Great decor from the funky reclaimed tables to the cool Thai

artwork.Experience the informal and

relaxed wonders of Thai street food. Fast, Fresh, healthy and

delicious!ONLINE ORDERS NOW LIVE@

www.streetboxedinburgh.co.uk

Thai Food + Fresh + Comfort53 Raeburn Place, Stockbridge EH4 1HX

0131 332 0031www.streetboxedinburgh.co.uk

4QP_Left.indd 12 24/11/2015 19:08

TV, BOOKS & WHAT’S ON FOODIES

foodies 7

WHAT’S ON

INNIS & GUNN FESTIVE SAMPLING SESSION 2 Dec, Edinburgh

Join Innis & Gunn for a cosy and friendly sampling session at 6 Randolph Crescent in Edinburgh’s West End. There is a terrific line up of special bottlings in store, not to mention a little bit of Christmas magic. On arrival you’ll be greeted with a welcome drink by the tree in the drawing room before it’s on to tasting their seasonal beers.

DINING IN DARKNESS IN DEAFENING SILENCE 10 Dec, Glasgow

Want to enjoy a specially-prepared two course meal without a few of your senses? Diners will experience what it is like to be deaf and blind by donning ear muffs and being blindfolded, having no idea of the menu they’re enjoying until the end. This event aims to raise awareness of the challenges faced by deafblind people living in Scotland.

FESTIVE TEA DANCE16 December, Glasgow

Looking for a fun event this Christmas season? Head to Loks Bar and Kitchen on Glasgow’s newly trendy Southside for their festive tea dance on December 16th. Lunch will be served, and you’ll get a main course followed by tea, coffee and scones. Then hit up the dance floor to music from yesteryear for a delightful afternoon!

Simple Green Smoothies Jen Hansard and Jadah Sellner, 13 December, Rodale, £16.47Forget counting calories, Simple Green Smoothies

teaches you recipes for delicious daily green smoothies to kick start your day.

COOKING THE BOOKS

Cook. Nourish. Glow. Hardcover, Amelia Freer, 31 Dec 2015, Michael Joseph, £20Cook. Nourish. Glow. is the ideal guide to cooking with

confidence and improving your health. With over 100 easy recipes, Amelia offers a gluten and dairy free lifestyle.

I Quit Sugar: SimpliciousSarah Wilson, 31 Dec 2015, Macmillan, £20 Think you can’t live without sugar? Test yourself by quitting sugar

in just eight weeks. Learn sustainable, mindful food practices to use in every day life while making guilt-free treats!

12 Chefs ofChristmas This December, Food Network has brought together twelve of the country’s most exciting chefs to share their tips for a perfect Christmas meal. Hosted by Jeni Barnett, the twelve chefs of Christmas, including Lisa Faulkner, Reza Mahammad and Andy Bates, will showcase a combination of classic festive favourites with innovative and exotic flavours, capturing the best seasonal dishes from around the world. From Eric Lanlard’s dessert medley to Shina Permaloo’s turmeric and herb salt crusted seabass, 12 Chefs of Christmas is the perfect show to get yourself excited about the best part of the party season: the food!Starting on 12th December at 7am on Food Network.

007_FFBooks_1215.indd 7 19/11/2015 16:17

Delicious Chocolate & Clotted Cream Fudge in

Star Shaped Tin and Vanilla Fudge in Robin Tin. Beautifully packaged making ideal Christmas Gifts.

Gardiners of Scotland LtdTurfholm | Lesmahagow | Lanarkshire

ScotlandML11 0ED

Tel: 01555 894155 | Fax: 01555 894901

www.gardiners-scotland.co.uk

Advert_Gardiners.indd 1 26/08/2015 17:40

Fresh Italian Food❤Served with Love

voted best

restaurant in

edinburgh south

for last 2 years

4 years in a row

gift vouchersnow available

45 morningside road, edinburgh eh10 4az

tel: 0131 466 6767

www.nonnas-kitchen.co.uk

Deelicious Geelicious - bringing incredible homemade food and treats baked daily instore and proud to serve some of Glasgow’s best “free-from” baking - so good you’d never know

or so our customers tell us!

Biggars Building 273 Sauchiehall Street | Glasgow | G2 3HQ

0141 353 3901

Advert_proof.indd 1 20/11/2015 15:15

4QP_Left.indd 12 24/11/2015 19:16

SHOPPING

foodies 9

SweetthoughtTreat yourself or your loved oneto a biscuit-themed accessory

this festive season

Box of six macarons www.tickety-boo.co.uk, £8.75

Personalised iPhone cover - Custard Cream Biscuit

www.GettingPersonal.co.uk, £14.99

Mint green mugand plate set

www.tch.net, £15

Cake Typography tea towel www.rockbakehouseshop.co.uk, £8.95

Biscuits sticky tape Nikkimcwilliams.etsy.com, £6

Cake stand & dome Oliver Bonos, £18

Caramel wafer cushion Nikkimcwilliams.etsy.com, £47

009_FFShopping_1015.indd 9 19/11/2015 16:16

Fullpage.indd 10 24/11/2015 19:17

CRACKING CHRISTMASSimply Crackers’ bespoke Christmas crackers are a unique way to add a personal touch to this year’s festivities. Choose a design or make your own, and watch your loved ones come together as they discover the wonders inside. www.simplycrackers.co.uk

FOODIES NEWS

foodies 11

A DRAM OF GINWhisky meets gin with Strathearn Distillery’s brand new Oaked Highland spirit. Smooth and smoky, with juniper notes and hints of citrus accented by vanilla, it will take your taste buds on a flavourful journey. www.strathearndistillery.com

MULL IT OVERFrozen cocktail specialists LIC have just launched an unusually delicious creation: the mulled wine frozen cocktail. The spiced delight, which also packs a punch with its 10%ABV, will certainly put a cool spin on your Christmas. www.havealic.com

GOLDEN TRUFFLE Iain Burnett’s famous velvet truffles are a true chocolate sensation. Recently awarded The World’s Best Dark Chocolate Truffle title at the International Chocolate Awards, you’d be mad not to treat yourself to a luxurious sweet this Christmas. www.highlandchocolatier.com

BIG CHEESECongratulations to Connage Highland Dairy for winning the Highland & Island Food & Drink Forum Ambassador of the Year award. The accolade is not the first for this family-run business producing a range of mouth watering artisan cheeses – and we don’t think it’ll be the last! www.connage.co.uk

011_FFNews_1215.indd 7 19/11/2015 16:15

You’ve worked hard all year for this.We’ll work hard to make sure you get it…Your holiday is a chance to really relax, unwind and recharge – whether it’s two weeks on a beautiful beach, a family getaway, a romantic city break or a trip to the far flung corners of the earth.

You’ve worked hard all year, so it’s important that every detail of your holiday is perfect – especially when it comes to choosing where to go, where to stay and how to get there. It’s tempting to book online but it’s not always quick and easy. And, as you can’t always be 100% certain of what you’re getting, it’s often not worth the risk.

Book in complete confidence

With the multi award-winning Jimmy Martin Travel, you can book in complete confidence.

We’ve years of experience as one of Edinburgh’s premier travel agents, and you can rely on us to help you enjoy the perfect break. And thanks to our great relationships with the holiday operators, we’ve great prices, too!

Book with complete protection

As we’re an ATOL bonded travel agent, your holiday is financially protected once it’s paid for. We’re also an ABTA member so you can expect the very best customer service – and, if things do go wrong, complete protection.

We won’t just book you a holiday, we’ll take care of all the details – so it really is a chance for you to escape from it all.

Start your journey hereCall 0131 343 1800 | Explore jimmymartintravel.com | Email [email protected]

Or visit Jimmy Martin Travel, 94 Raeburn Place, Edinburgh EH4 1HH. We’re open Mon-Fri, 9am to 5.30pm & Sat, 9am to 4pm.

JMT093 Foodies Fest Mag Nov 2015 Ad.indd 1 22/10/2015 12:23Fullpage.indd 10 24/11/2015 19:25

foodies 13

N estled at the eastern end of Edinburgh’s Princes Street, The Balmoral Hotel has

become a Scottish institution since it first opened in 1902. The majestic building, with its iconic clock overlooking the city, is a truly stunning sight, and is home to luxury accommodation and exquisite fine dining and entertainment.

If you have always dreamed of escaping to an oasis of luxury, this is your chance to make your dream come true! We are offering a lucky reader the chance to win an overnight stay for two at The Balmoral

Hotel in what will be a truly indulgent experience. Take in the stunning cityscape views from the deluxe

castle-view room, pamper yourself at The Balmoral Spa, enjoy a

three course dinner in the Michelin-starred Number One and have a cocktail at the stylish Balmoral Bar. A full Scottish or

continental breakfast will be awaiting the next

morning to ensure you start the day in the best

possible way. Don’t miss your chance to win this

luxurious prize, perfect for a truly unforgettable Christmas gift. l

Win a luxury overnight stay at The Balmoral Hotel

Entries must be received by 31st December 2015. Subject to availability and allocation. Prize valid Sunday to Thursday from 18.01.2016 to 18.06.2016, based on two adults sharing. Cannot be used in conjunction with any other offer. Editor’s decision is final. No cash alternative. Non transferable.

TO ENTERFor your chance to win this great prize, simply answer the following question:

What is the name of the Michelin-starred restaurant at The Balmoral Hotel?

To win you must either like our page on Facebook and send us a message with your name and email address or email your details to [email protected]

WIN

013_FFCompetition_1215.indd 13 19/11/2015 16:15

RUNNING A RESTAURANT and a pub is a lot of hard work, so it’s a good job I love it! Serving up great meals

to happy customers is just about the best way of earning a living, and although the hours are long and sometimes it’s stressful trying to get everything right, I wouldn’t have it any other way.

When I get home after a long day’s work, I always plan to put my feet up. But before I know it I’m going through the fridge

instead: chopping, stirring, seasoning and tasting, and coming up with new ideas. It’s relaxing and exciting at the same time, even when I’m tired. Using what I’ve got to hand to create something delicious, without the pressure of diners waiting to be served … I can lose hours that way.

At home, I still go for the same big, bold and complex flavours I strive for at work. I figure there are only so many meals you’re going to get to eat in your life, so they might

as well all be as brilliant as you can make them! Don’t get me wrong, I’m as likely to have a slice of toast or a bacon sarnie on the hoof as anyone, but when I have a bit more time, I like to make every meal as special as I can.

My dishes are not about showing off. They’re about pleasure and generosity. They’re about sitting around a table with people you like and sharing a drink, something good to eat, a great conversation and a few laughs. And the food can be something as simple as a couple of pork burgers and salad on a Tuesday night after work, or a big Saturday night blow out with a crowd. The key thing is to have fun too, in the kitchen and at the table, so don’t be a martyr.

If you don’t have the time, or you just don’t fancy it, there’s no need to make every item from scratch. Concentrate on one or two great dishes, and serve them with a crisp green salad or some simply boiled potatoes or steamed rice. Of course, if you have got time, knock yourself out and make everything from bread to pud –the important thing is that you enjoy yourself, because somehow that always makes everything taste better! l

Winging itTom Kerridge does chicken three ways

and spills the beans on the joys of cooking for others

MEET THE CHEF TOM KERRIDGE

My dishes are not about showing off.

They’re about pleasure and generosity

14 foodies

014_021_FF_Tom Kerridge_1215.indd 14 19/11/2015 16:06

FOODIES TOM KERRIDGE

Serves 4–6

1 large chicken, about 2kg, giblets removed1 unwaxed lemon, quarteredA small bunch of rosemary

For the brine3.5L water300g salt150g caster sugar4 bay leaves1 tbsp mustard seeds1 tsp black peppercorns2 unwaxed lemons, sliced

For the rub50ml olive oil3 tbsp maple syrup2 tsp salt2 tsp cayenne pepper2 tsp ground cumin1 tsp freshly ground black pepper

WEEKEND ROAST CHICKENEverybody loves a roast chicken! The most important thing is to buy the best chicken you can afford: the better the chicken, the better the flavour. It’s as simple as that. This is a ‘weekend chicken’, because you need to start it the day before you want to eat it, but don’t let that put you off – the recipe is very easy. When you taste it, you’ll agree it’s worth a little advance planning

l First make the brine. Put all the ingredients except the lemons into a large saucepan. Bring to the boil, stirring to dissolve the salt and sugar. Transfer to a bowl or container that will fit the chicken, add the lemon slices and leave to cool. Once cooled, cover with cling film and refrigerate. l Before you go to bed, place the chicken in the brine, making sure it’s fully submerged. Cover with cling film or a lid and place in the fridge. Leave to brine overnight for about 8 hours (no more than 12 hours or the chicken will be too salty). l The next morning, lift the chicken from the brine and pat it dry with plenty of kitchen paper. Place on a rack in a large roasting tin and return to the fridge, uncovered, for another 6–8 hours to dry out the skin (ready to crisp up in the oven). l Take the chicken out of the fridge 30 minutes before cooking. Preheat the oven to 140°C. Mix the ingredients for the rub together in a bowl, then smear all over the chicken, to coat evenly. Return the bird to the rack in the roasting tin, breast side up, and put the lemon and rosemary in the cavity. l Roast for 3 hours, basting from time to time. The chicken is cooked when a meat thermometer inserted in the thigh area near the breast (but not touching the bone) registers 70°C, or the juices run clear when the same area is pierced with a skewer. For the last 10 minutes, whack the oven temperature up to 220°C to crisp and brown the skin. l Remove from the oven and stand the bird upright to let the juices in the cavity pour into the tin. Cover loosely with foil and rest in a warm place for 10 minutes or so. Serve the chicken with the ‘gravy’ created by the juices in the tin, and seasonal vegetables.

16 foodies


HEADER FOODIES


Your vegan, vegetarian, organic, Fairtrade and free-from needs covered, including organic brussels sproutsFREE delivery for online orders over £29*

Edinburgh’s favourite elf food shop since 1974www.realfoods.uk

Natural • healthy • ethical • shoppingReal Foods established 1963 • Shipping worldwide since 1975

*Applies to UK mainland orders only and excludes wholesale bulk items

Visit us at 37 Broughton Street or 8 Brougham Street, Edinburgh

Our Edinburgh stores are open 7 days a week all year round from 8am till late and our webshop is ready to receive

your order 24 hours a day.

Glasgow’s most celebrated seafood bar & restaurant with an emphasis on sustainable,

ethically-sourced Scottish seafood and home to the city’s original

and best gin cocktail bar. Open daily from noon for lunch, dinner

or simply great drinks, served by the fireside or on our sunny,

south-facing garden ter race.

1125 Argyle Street,FinniestonGlasgow,G3 8NDT: 0141 222 2884

From lunch to dinner; plus quality late night dining on Friday and Saturday nights Porter & Rye offers in-house,

dry-aged prime Scottish beef, with the added twist of molecular cooking on our small plates menu, accompanied by classic & contemporary cocktails

with fine wines and champagnes too.

1131 Argyle Street, FinniestonGlasgow, G3 8NDT: 0141 572 1212

2HP_Left.indd 12 24/11/2015 19:28

TOM KERRIDGE FOODIES

foodies 19

MEDITERRANEAN CHICKENThis easy, one-dish chicken dinner is like the top of a really good pizza – without the dough. It takes just a few minutes to throw together and is really tasty. As the tomatoes break down, they release their juices to make a light, fragrant tomato sauce, and the chicken soaks up the flavours of the other ingredients.

Serves 4

4 chicken supremes (bone in), skinned600g mixed ripe tomatoes, larger ones roughly chopped, cherry tomatoes left whole30g black olives, pitted1 garlic clove, sliced1 tsp dried oregano60ml extra virgin olive oil8 slices of Milano salami, or other well-flavoured salami1 medium red onion, cut into 8 wedges through the root2 balls of buffalo mozzarella, about 125g each1 tbsp fine polentaSalt and freshly ground black pepper1 tbsp oregano leaves, to finish

l Preheat the oven to 200°C.l Lightly season the chicken supremes with salt and pepper and place them in an ovenproof dish.l Toss the tomatoes, olives, garlic and oregano together in a bowl. Trickle over about two-thirds of the olive oil and toss the tomatoes again to coat.l Tip the dressed tomatoes over the chicken, pushing them down well with a spoon so that everything becomes well mixed together. Lay the salami and onion wedges over the chicken, then tear the mozzarella over the top.l Sprinkle over the polenta and bake for 25–30 minutes, until the chicken is cooked through, the onions are charred around the edges and the cheese is bubbling and melted.l Remove from the oven. Trickle over the rest of the olive oil and scatter over the oregano leaves just before serving.


Serves 8

2 large boneless chicken breasts, skinned100ml vegetable oil8 chicken thighs, bone in and skin on4 rashers of smoked streaky bacon, diced500g smoked sausage or chorizo, cut into 1cm slices100g plain flour2 tsp cayenne pepper2 tsp smoked paprika1 large onion, diced2 green peppers, cored, deseeded and diced4 celery sticks (tough strings removed), diced8 garlic cloves, finely grated4 bay leavesA small bunch of thyme, tied with kitchen string1 litre chicken stock500ml tomato juice200g okra, sliced into rings250g peeled raw tiger prawns4 spring onions, trimmed and sliced½ bunch of parsley, stalks removed, leaves choppedSalt and freshly ground black pepper

PRAWN & CHICKEN GUMBOGumbo is a similar style of one-pot wonder to a good bouillabaisse. Created by the Creoles in South Louisiana at the turn of the nineteenth century, it remains just as popular today as it was then. Of course, there are many variations. Don’t be put off by the lengthy list of ingredients – once they’re in the pan, it’s not a complicated recipe. It’s just full of flavour, so give it a go

l Cut each chicken breast into 4 even-sized pieces.l Heat the oil in a large, heavy-based saucepan over a medium-high heat. When hot, add the chicken thighs and breast pieces and sear for a few minutes until nicely browned. You may need to do this in batches to avoid overcrowding the pan. Remove the chicken from the pan and set aside. l Return the pan to a medium heat, add the bacon and cook for a few minutes, stirring frequently, until golden and crisp. Remove with a slotted spoon and set aside with the chicken.l Now add the sausage slices to the pan and allow them to colour and release their oil. Once browned, remove them from the pan with a slotted spoon and set aside, with the chicken and bacon. l Place the pan back over a low heat and add the flour – there may be quite a lot of fat in the pan at this stage, but don’t worry. Cook, stirring constantly, for around 8–10 minutes to cook out the flour and make a thick, smooth paste. Once the paste takes on a dark golden brown colour, add the cayenne pepper and smoked paprika and cook for a further minute.l Add the onion, peppers, celery and garlic to the pan. Stir, increase the heat and cook for a few minutes to soften the vegetables. Throw in the bay leaves and thyme.l Return the chicken pieces, bacon and sausage to the pan, along with any juices that have accumulated on the plate.l Pour in the chicken stock and tomato juice and bring to the boil. Lower the heat and simmer gently for around 1 hour until thickened, stirring from time to time. Remove the thyme.l Stir in the okra and cook gently for 8–10 minutes. Now add the prawns and cook for 2–3 minutes until they turn bright pink and are cooked through. Stir in the sliced spring onions and chopped parsley, heat through for a minute then season well with salt and pepper.l Ladle the gumbo into warmed bowls and serve either just as it is or with some steamed rice.

FOODIES TOM KERRIDGE

Tom’s Table by Tom Kerridge, is published by Absolute Press, £25Photography: Cristian Barnett

20 foodies


FOODIES FOODIES FESTIVAL CHEFS

22 foodies

Your philosophy in the kitchen is...Do not be afraid of the kitchen! If the tools are used properly and you can understand the equipment well, then the kitchen can be a fun and imaginative place. This is the philosophy I try to teach my children. What are your kitchen essentials?My KitchenAid mixer is my absolute essential, as when I'm baking my mixer makes light work for hard-working hands.

When I'm cooking the most important tool has to be sharp knives. There is nothing worse then a blunt knife and an enormous onion! What is your favourite ingredient at the moment? My favourite ingredient at the moment has to be matcha green tea. It works well in biscuits, cakes, frostings and even makes a mean cup of tea! The flavour is subtle and slightly woody, but my favourite thing about this ingredient is the fabulous, vibrant green colour it imparts into anything it touches.

The treat I can't resist is...Marmite crisps and salted caramel. Not together. But then again that could be an interesting recipe idea! I can get through a dozen packets of crisps and not even notice. As for salted caramel, once I have made a batch it manages to get into every dessert I make thereafter. What dishes will be on your Christmas table this year? We don’t really celebrate Christmas as such, but my birthday is on Christmas day, so in some ways we do always have a celebration. We love to have a turkey, sometimes even a duck or goose. That is usually accompanied with rice and Brussels sprouts and always a dessert – the bigger the better! This year I think it will be a bit special. It’s been a phenomenal year and we have so much to get together for and to celebrate. Any New Year's dinner party tips? Think about your menu and try and make as many dishes that can be made in advance and finished off just before serving.If there are kids coming over, always have a few bits ready for them I.e colouring pencils, books, puzzles etc. They can get restless and need welcome distractions.

Festival starsGreat British Bake Off winner Nadiya Hussain

and semi-finalist Flora Shedden shine at this year'sFoodies Christmas Festivals

There is nothingworse than a

blunt knife and an enormous onion!

TURN TOPAGE 26 FOR

NADIYA'S RECIPIE

Nadiya Hussain

022_027_FF_Chefs_1215.indd 22 19/11/2015 17:08

foodies 23

022_027_FF_Chefs_1215.indd 23 19/11/2015 17:09

Your philosophy in the kitchen is... I really think recipes are there to be adapted to suit the cook – by all means substitute or swap ingredients to suit you. I don’t believe in restrictions, however – unless medical! Everything in moderation. What are your kitchen essentials? A spatula and a wooden spoon will stand you in a good position. I also love a small serrated knife for all sorts of prep. What is your favourite ingredient at the moment? I recently discovered black onion seeds which are amazing. I also love garlic and lemons. And good quality sea salt is essential. Versatile ingredients are the best.

The treat I can't resist is... I love a dark and gooey brownie. You can tell a lot about a café by their brownie! Also gingerbread loaf cake with plenty of good butter. What dishes will be on your Christmas table this year? We are a turkey family at Christmas, and will be quite traditional in terms of sides. I do insist on Rosemary Hasselbacks and roasted sprouts with hazelnuts, lemon and feta though. Any New Year dinner party tips?It’s hard to motivate yourself on the days in between Christmas and New Year so I always think go simple for Hogmanay. Some good flung together cocktails and easy sharing dishes are ideal. Crostini are perfect I think.

TURN TOPAGE 27 FOR

FLORA'S RECIPIE


24 foodies

Flora Shedden

022_027_FF_Chefs_1215.indd 24 19/11/2015 17:09

foodies 25

022_027_FF_Chefs_1215.indd 25 19/11/2015 17:09

CHOCOLATE, RASPBERRY AND MINT TART

For sweet pastry250g plain flour100g unsalted butter 100g icing sugarPinch of salt 2 medium eggs

For the tart250g fresh raspberries25g mint leaves finely sliced250ml double cream200g dark chocolate (70% cocoa)25g liquid glucose50g unsalted butter

l For the sweet pastry shell, add the flour, butter, icing sugar and salt to a bowl. Using your fingertips, crumble the butter into the flour. Give the eggs a quick mix in a separate bowl and add to the flour mix. Bring the dough together by hand. Cover and leave to rest for 30 minutes in the fridge. l Take the dough out and roll out onto a floured surface. Line a 20cm tin and chill for 20 minutes in the fridge. l Preheat the oven to 190ºC. Prick the base using a fork and blind bake for 20 minutes. Lower the oven to 180ºC, remove the beads and bake for a further 5 minutes. l Leave the case in the tin for 10 minutes, then lift out and leave to cool on a wire rack. l Divide the raspberries into two. Crush one half with the back of a fork

and add the sliced mint to it. The other raspberries need to be halved and set aside.

l Spread the crushed raspberries and mint on the base and then add the halved ones on top.

l In a bowl, break up the chocolate. Bring the cream to a boil in a pan and add to the chocolate. Mix thoroughly until it is all incorporated well. To this add the glucose and the butter and mix. Leave to cool for a 15 minutes and then add to the tart shell on top of the raspberry mix. l Leave your tart to chill for a few hours in the fridge.

NADIYA HUSSAINNadiya is the winner of this year’s series of the Great British Bake Off. Full-time mum Nadiya won over judges Mary Berry and

Paul Hollywood with her delicious bakes and warm enthusiasm and is ready for her next adventure!Nadiya was at Foodies Truman Brewery London and Harrogate Festivals


26 foodies

022_027_FF_Chefs_1215.indd 26 19/11/2015 17:09

GINGER, MASCARPONE AND QUINCE CHEESECAKE For the cheesecake250g ginger biscuits75g unsalted butter 100g caster sugar3 tbsp cornflour750g mascarpone2 eggs100ml double cream1 tsp vanilla bean paste300ml double cream to topGinger biscuits to finish

For the quince2 medium quinces3 tbsp soft brown sugar 300ml water3 tbsp honey Stalk fresh ginger Juice of a lemon3 tbsp soft brown sugar

l To make the cheesecake base melt the butter in a pan and add the biscuits. Crush using the end of a wooden spoon. Press into a greased and lined round cake tin. l Mix all the cheesecake ingredients, except extra cream and biscuits, until smooth. Pour on top of the base and bake for 1 hour at 160C. Turn the oven off and leave cake in with a wooden spoon to hold the door slightly ajar until cool. l For the quince peel and slice into eights and coat in the lemon juice. Add to a pan with the water and all the other ingredients, cook for 10 minutes until the quince has softened. Remove the quince. l Add the extra 3 tbsp sugar and reduce the

poaching syrup down until thick. l Whip the extra cream from the cheesecake unto soft peaks form, spread on top of the cheesecake. l Sprinkle with extra biscuits and finish with a few pieces of quince. Serve each slice with more quince and some syrup.

foodies 27

FLORA SHEDDENFlora Shedden represented Scotland at this year’s Great British Bake Off. She showcased her amazing talent

throughtout the competition and her stellar bakes got her to the semi-final.www.florashedden.comFlora was at the Edinburgh Foodies Festival Christmas

022_027_FF_Chefs_1215.indd 27 19/11/2015 17:09

Take the biscuit

You will definitely be caught with your hands in the cookie jar with these delicious festive treats.

Fill your kitchen with the scents ofgingerbreadbaking – a truly festive experience that your family will never forget

FOODIES CHRISTMAS COOKIES

Makes 2 trays For the dough 400g sugar beet syrup100g butter ¼ tbsp baking soda4 tbsp orange juice500g flour15g gingerbread spiceZest from ½ organic lemon 50g diced candied lemon peel 50g diced candied orange peel 50g finely diced walnuts

For the icing 2 egg whites 375g powdered sugar

GINGERBREAD COOKIES

l Four days before baking, warm the sugar beet syrup in a pot with butter on low heat until the butter melts. Pour into a mixing bowl. Stir the baking soda and the orange juice until the baking soda dissolves and add it to the bowl. Next, add in flour, gingerbread spice, lemon zest, candied lemon and orange peel, and nuts. Knead into a smooth dough. Leave out, covered, for four days at room temperature. In that time, repeatedly knead the dough thoroughly. l On the day you bake the gingerbread, preheat the oven to 200°C. Separate the dough into pieces and roll them out until they are approximately ½cm thick on the floured countertop. Cut out shapes and place onto baking sheets lined with parchment paper. Bake for 10–15 minutes. Remove the cookies from the parchment paper while they are still hot and let cool on a wire rack. l Afterward, beat the egg whites to stiff peaks. Add powdered sugar while you beat—use an amount that will ensure the mixture is thick enough to be squeezed from a tube. Make a piping bag out of parchment paper, fill it with the icing, and cut a small hole in the tip of the bag. Then decorate the gingerbread cookies by squeezing the icing onto them in fine lines and let dry.

28 foodies

028_031_FF_Cookies_1215.indd 28 19/11/2015 16:04

028_031_FF_Cookies_1215.indd 29 19/11/2015 16:04

30 foodies

Makes 1 tray

For the dough 250g marzipan paste220g sugar1 pinch salt 40g ground almonds (blanched) zest from ½ lemon3 egg whites To sprinkle on top3 tbsp coarse sugar 3 tbsp sugar

AMARETTI BISCUITS

l Ideally, the day before baking, knead marzipan, sugar, and salt together on a countertop. Incorporate the almonds and lemon zest. Place the mass in a mixing bowl, add the egg whites one after another, and stir with a wooden spoonl Line a baking sheet with parchment paper. Place the mixture into a piping bag and pipe small circles onto the parchment paper, making sure they are not too close together. Sprinkle with coarse sugar and regular sugar. Dry at room temperature for at least 4 hours, but preferably overnight.l Preheat the oven to 150°C. Place the baking sheet in the oven and bake the cookies for 15 minutes. Remove Amaretti from the oven, place on a wire rack, and let cool.

028_031_FF_Cookies_1215.indd 30 19/11/2015 16:04

foodies 31

CHRISTMAS COOKIES FOODIES

Makes 1 tray

For the dough180g flour 25g fine breadcrumbs 50g sugar 1 tsp vanilla sugar zest from ½ lemon 1 egg70g soft butter 60g clarified butter For decorating 150g currant or raspberry jelly

JAM-FILLED BISCUITS (ANGEL EYES)

l Quickly knead flour, breadcrumbs, sugar, vanilla sugar, lemon zest, egg, butter, and lard into a smooth dough. Form into a ball, wrap in plastic wrap, and rest in the refrigerator for 1 hour. l Preheat the oven to 180°C. Form the dough into balls just barely the size of walnuts, and place onto a baking sheet lined with parchment paper. Dip the handle of a wooden spoon in flour, and with that, make a little well in each ball. Fill the troughs with jam. l Place the jam-filled biscuits in preheated oven (middle rack) and bake until light brown, about 15 minutes. Remove from the oven, let cool, and place onto a wire rack.

Christmas Cookiesby Monika Römer and

Oliver Brachat ispublished by Skyhorse Publishing, Inc., £11.75

028_031_FF_Cookies_1215.indd 31 19/11/2015 16:04

The Marcliffe Hotel and Spa, North Deeside Road, Pitfodels, Aberdeen AB15 9YAT: 01224 861000 E: [email protected] W. www.marcliffe.com

A La Carte Menu Breaks 2015/16

This package includes our full a la carte dinner menu, bed and full Scottish breakfast for 2 persons. Prices also include VAT. No service charge at The Marcliffe.See our full a la carte menu at www.marcliffe.com/cuisine

Sunday - Sunday

Double £295Double £315Double £355

Single £265Single £285Single £325

Executive Room per nightDeluxe Room per night Junior Suite per night

One of only 2 Five Star Hotels in Aberdeen – The Marcliffe and MacLeod House

Order Christmas Hampers, flowers, chocolates and other gifts for delivery

online or pop into our shop

0131 447 178858 - 60 Morningside Road | Edinburgh |E H10 4BZ

quarter_page.indd 2 23/11/2015 19:28

2HP_Left.indd 12 24/11/2015 19:37

FOODIE GIFTS FOODIES

foodies 33

WHISKIED AWAYThe Whiski Room’s bespoke hampers are filled with Scottish fare. www.whiskirooms.co.uk

CHRISTMAS CRAVINGSOrder a lovingly put together hamper

from trendy company Craved London www.cravedlondon.com

FUDGE ITTry this heavenly small batch fudge. Limited edition festive flavours include Cranberry, Cinnamon and White Chocolate. www.weefudge.co.uk

SMOKIN’Go all out and get RR. Spink & Sons’ limited edition luxury smoked trout fillet for a royal Christmas treat. www.rrspink.co.uk

SURE CUREGreat Glen’s award winning cured Wild Venison meats are a true carnivore’s dream, and a unique foodie gift! greatglencharcuterie.com

SWEET DRAMS One for the whisky connoisseurs, Scotland’s newest drams will surely take them on a delectable flight. www.rbdistillers.com

PRESS ONSummer Harvest’s selection of cold pressed rapeseed oil and dressings are the perfect condiment for Christmas. summerharvestoils.co.uk

SWEET AS HONEYThese lovingly hand crafted chocolates come in a unique range of flavours, to the delight of your loved one’s sweet tooth. www.cocochocolate.co.uk

HAMPER FUNAward-winning Billington’s Deli hampers are bursting with artisan delights.www.billingtonsoflenzie.co.uk

Season’sbest

Fill a hamper with foodie delights –or order one ready-filled with treats

033_FF_Gifts_1215.indd 33 19/11/2015 17:34

WHEN PIERRE HERMÉ began his apprenticeship in 1976 in the grand Parisian pastry shop

run by Monsieur and Madame Lenôtre, the making of macarons there was an important task that was strictly regimented. Among the staff at the Lenôtre pastry shop, only Alan Rousseau and Richard Lecoq were allowed to make the macaron batter. Therefore, it required much persuasion and patience by Pierre Hermé to eventually be trusted to work at their side; learning to prepare the batter with them was a privilege of which he needed to prove himself worthy. After taking over the pastry kitchen at Fauchon, Pierre Hermé discovered a different method for making macarons.

When we met in 1990, food writer Marianne Connoli, described the macarons at Fauchon as “the best in Paris.”

In 1995 Pierre Hermé began to experiment with the combination of different flavours in macarons. Starting on January 1, 1997, we began to write a new page in the history of the macaron.

In 2008, motivated by the same passions that have continued to drive us since we started working together, we undertook opening our first store. As surprising as

it may seem, the obstacles to this project were not easy to overcome. Whatever you decide to undertake, there is always someone who will try to predict your future: “What? A Pierre Hermé shop with no pastries? Insane!” was the prevailing thought. However, this didn’t matter.

With the worst behind us, and encouraged by our initial success, we decided to move forward. Our macarons began to travel. First to London, then Strasbourg, then into Japan as we started expanding.

The macaron culture is now widespread. It has become a kind of universal language. Many countries persist in writing the word “macaroons” but this is a huge error! The word “macaroon” is a faux ami. For many Americans, this term always refers to a dry cookie made with coconut. At our fist location in London in 2010, we took pleasure in printing the word phonetically on the cover of the brochures given to each customer.

Since 2012, we have strived to strengthen our international presence. Today, our macarons and our chocolates can be found in nearly a dozen countries. l

Parisian chicPastry master Pierre Hermé and entrepreneur Charles

Znaty take a trip down macaron memory lane

34 foodies

FOODIES PIERRE HERMÉ

034_041_FF_Macarons_1215.indd 34 19/11/2015 15:56

foodies 35

034_041_FF_Macarons_1215.indd 35 19/11/2015 15:56

36 foodies

034_041_FF_Macarons_1215.indd 36 19/11/2015 15:56

Makes about 72 Macarons

For the tinted almondsGenerous 2 tsp liquid strawberry red food colour 200g ground blanched almonds

For The Magnificent Macaron Shells300g icing sugar300g ground almonds16g titanium dioxide powder1¾ tsp warm water7 large “liquefied” egg whites, divided75g still mineral water300g caster sugar

For the strawberry compote620g strawberries, preferably wild Mara, Ciflorette, or Gariguette60g caster sugarScant 2 tsp agar-agar2 tbsp freshly squeezed lemon juice

For the wasabi cream15g fresh wasabi stem, preferably from Issé Workshop250g Valrhona Ivoire 35% white chocolate15g cocoa butter, preferably Valrhona2 tbsp sweetened yuzu juice 200 g light whipping cream (32%–35% fat)

MACARON MAGNIFIQUEIn Japan, when the rhizome of the wasabi grows deep in the ground, it has a sweet taste. Combined in this macaron with the fresh sweetness of strawberry, the wasabi is magnificent

l Prepare the tinted almonds the day before. Rub the food colour into the almonds then beat them in the bowl of a stand mixer fitted with the paddle attachment. Set aside.l For the macaron shells, sift together the icing sugar and almonds. Dilute the titanium dioxide powder in the warm water then stir it into half of the egg whites. Pour into the icing sugar–almond mixture. Add the remaining egg whites to the bowl of a mixer. In a saucepan, boil the mineral water and caster sugar to 118°C. As soon as it reaches 115°C, beat the egg whites on high speed. When it reaches 118°C, reduce the speed to medium-high and pour the syrup into the beaten egg whites. Beat the meringue until it cools to 150°C. Fold it into the icing sugar–almond mixture until it loses volume. Transfer batter to a pastry bag.l Line baking sheets with parchment paper. Pipe disks about 1½ inches in diameter and ¾ inch apart. Rap the baking sheets on a work surface covered with a clean kitchen towel. Sprinkle the disks with the tinted almonds. Set aside for at least 30 minutes at room temperature.l Preheat oven to 180°C. Place the baking sheets in the oven. Bake for 12 minutes, quickly opening and closing the oven door twice to release moisture. Remove the shells from the oven and slide them on the parchment paper onto a work surface.l For the strawberry compote, rinse and dry the strawberries. Remove stems. Using a food mill, puree the strawberries. Add half of the puree to a saucepan and heat it through. Combine the sugar with the agar-agar and add to the warm puree. Bring to a boil for 2 minutes, stirring. Stir in the rest of the puree and the lemon juice a little at a time, until combined, Transfer the compote to a pastry bag,l Peel and finely grate the wasabi, Chop the white chocolate then melt together with the cocoa butter to 45°C-50°C set over a bain-marie,l Add the yuzu juice and the cream to separate saucepans. Heat the yuzu juice to 45°C and bring the cream to a boil. Pour the hot cream then the warm yuzu juice in thirds into the melted white chocolate–cocoa butter mixture and stir. Add the wasabi. Blend until smooth. Pour into a baking dish. Cover and refrigerate for 4 hours. Transfer to a pastry bag.l Turn half of the shells over with the flat sides up onto a new piece of parchment paper. Fill with the wasabi cream then pipe a small dollop of compote in the center. Pipe a small dab of the cream on top of the compote. Close them with the rest of the shells, pressing down lightly.l Refrigerate for 24 hours. Remove 2 hours before eating.

foodies 37

PIERRE HERMÉ FOODIES

034_041_FF_Macarons_1215.indd 37 19/11/2015 15:56

FOODIES PIERRE HERMÉ

Makes about 72 macarons

For the candied kumquats700g fresh kumquats900g still mineral water450g caster sugar5g star anise

For the kumquat compote310g Candied Kumquats2 tbsp freshly squeezed lemon juice125g orange marmalade1g freshly ground Sarawak black pepper

For the tinted sugar2½ tsps edible gold dust250g coarse sugar

For the fortunella macaron shells300g icing sugar 300g ground almondsScant 1 tsp liquid yellow food color8 drops liquid red food color7 large “liquefied” egg whites, divided 75g still mineral water300g caster sugar

For the kumquat cream460g Kumquat Compote385g Valrhona Ivoire 35% white chocolate

MACARON FORTUNELLA

l Prepare the candied kumquats three days in advance. Cut the kumquats in half and discard seeds. In a saucepan, bring the mineral water, sugar, and star anise to a boil. Pour the boiling liquid over the kumquats then refrigerate them to macerate for 24 hours. Remove the star anise then drain. Cut about twenty into coarse pieces. Place in a sieve set over a bowl, then place in the refrigerator for 24 hours to drain.l For the compote, blend the rest of the kumquats with the lemon juice, marmalade, and pepper in a food processor. Refrigerate for 24 hours.l Prepare the tinted sugar the day before. Preheat the oven to 60°C. Rub the gold dust into the sugar. Spread the sugar out onto a baking sheet and place in the oven for 30 minutes.l For the shells, sift together the icing sugar and almonds. Combine the yellow and red food color with half of the egg whites. Pour into the icing sugar–almond mixture. Add the remaining egg whites to a mixer. In a saucepan, boil the mineral water and caster sugar to 118°C. As soon as the syrup reaches 115°C, begin beating the egg whites on high speed. When the syrup reaches 118°C, reduce the speed to medium-high and pour the syrup into the beaten egg whites. Beat the meringue until it cools to 50°C. Fold it into the icing sugar–almond mixture. Transfer the batter to a pastry bag.l Line baking sheets with parchment paper. Pipe disks about 1½ inches in diameter and ¾ inch apart. Rap the baking sheets on a work surface covered with a clean kitchen towel. Sprinkle with tinted sugar. Set aside for 30 minutes.l Preheat oven to 180°C. Place the baking sheets in the oven for 12 minutes, quickly opening and closing the oven door twice to release moisture. Remove from the oven and slide them still on the parchment paper onto a work surface.l For the kumquat cream, heat the kumquat compote to 60°C. Chop the white chocolate then melt it to between 45°C and 50°C over a bain-marie. Pour the hot compote into the melted white chocolate and stir. Blend the cream until smooth.l Pour the kumquat cream into a baking dish. Cover it by gently pressing plastic wrap onto its surface. Refrigerate for 2 hours. Transfer the cream to a pastry bag.l Turn half of the shells over with the flat sides up onto a new piece of parchment paper. Fill with the kumquat cream. Place three pieces of candied kumquat in the center. Pipe a dab of cream on top. Close them with the rest of the shells, pressing down lightly.l Refrigerate for 24 hours. Remove them 2 hours before eating them.

38 foodies

034_041_FF_Macarons_1215.indd 38 19/11/2015 15:57

foodies 39

Pierre Hermé Macaron by Pierre Hermé,

published by Stewart, Tabori & Chang, £27.99

Photography: Laurent Fau

034_041_FF_Macarons_1215.indd 39 19/11/2015 15:57

40 foodies

034_041_FF_Macarons_1215.indd 40 19/11/2015 15:57

Makes about 72 macarons

For the candied grapefruit puree2 unwaxed grapefruits10 crushed Sarawak black peppercorns1L still mineral water500g caster sugar62g freshly squeezed lemon juice1 star anise1 vanilla bean, halved lengthwise

For the white macaron shells150g icing sugar150g ground almonds8g titanium dioxide powder1 tsp warm water3½ large “liquefied” egg whites, divided 3 tbsp still mineral water150g caster sugar

For the grapefruit macaron shells150g icing sugar150g ground almonds¾ teaspoon liquid lemon yellow food color½ teaspoon liquid strawberry red food color½ teaspoon liquid carmine red food color3½ large “liquefied” egg whites, divided38g still mineral water150g caster sugar

For the yogurt ganache400g Valrhona Ivoire 35% white chocolate10g freshly grated pink grapefruit zest350g plain stirred yogurt105g Sosa powdered Mediterranean acid yogurt3 tbsp powdered milk

MACARON VELOUTÉ PAMPLEMOUSSE

l Prepare the candied fruit puree two days in advance. Slice the grapefruit all the way around from top to bottom to remove the rind in large strips, leave a bit of the pulp attached. Place the strips of rind in a saucepan of boiling water. Boil for 2 minutes, drain and rinse under cold water. Repeat twice. Set the strips aside to dry.l Place the peppercorns, mineral water, sugar, lemon juice, and star anise in a saucepan. Add the seeds and the vanilla bean pod. Bring to a boil. Add the strips of grapefruit. Cover three-quarters of the saucepan. Simmer very gently for 1½ hours. Cool, cover and refrigerate until the next day. The day before, drain the strips for 1 hour in a sieve set over a bowl. Blend them to a fine puree and keep refrigerated. l For the white macaron shells, sift together the icing sugar and almonds. Dilute the titanium dioxide powder in the warm water then stir it into half of the egg whites. Pour into the icing sugar–almond mixture. Add the remaining egg whites to a mixer. In a saucepan, boil the mineral water and caster sugar to 118°C. As soon as it reaches 115°C, beat the egg whites on high speed. When the syrup reaches 118°C, reduce the mixer speed to medium-high and pour the syrup into the beaten egg whites. Beat until it cools to 50°C. Fold into the icing sugar–almond mixture. Transfer the batter to a pastry bag, Line baking sheets with parchment paper. Pipe disks about 1½ inches in diameter and ¾ inch apart. Rap the baking sheets on a work surface covered with a clean kitchen towel. Set aside for at least 30 minutes.l For the grapefruit macaron shells, follow the same steps as for the white macaron shells but combine both the yellow and red food colours with the egg whites before adding to the confectioner’s sugar-almond mix.l For the yogurt ganache, chop the white chocolate then melt it to 45°C-50°C set over a bain-marie. Zest the grapefruit and combine it with the yogurt, powdered yogurt, and powdered milk in a saucepan. Heat to 60°C while stirring. Pour the hot mixture into the melted white chocolate, stir. Blend the ganache until smooth. Pour into a baking dish. Cover it by gently pressing plastic wrap onto its surface. Refrigerate for 4 hours. Transfer the ganache and the grapefruit puree to separate pastry bags.l Turn the white macaron shells over with the flat sides up onto a new piece of parchment paper. Fill them with the yogurt ganache then pipe a dollop of the grapefruit puree in the center. Pipe a dab of the ganache on top of the puree. Close them with the grapefruit macaron shells, pressing down lightly.l Refrigerate for 24 hours. Remove 2 hours before eating.

foodies 41

PIERRE HERMÉ FOODIES

034_041_FF_Macarons_1215.indd 41 19/11/2015 15:57

BABY IT’S COLD OUTSIDE…

TRUMP TURNBERRY RESORTTurnberry, Ayrshire KA26 9LTwww.turnberryresort.co.ukWelcome the bells surrounded by an oasis of pure luxury at Trump Turnberry’s stunning clubhouse. The celebration begins with champagne and canapés in acclaimed restaurant The Duel in the Sun followed by a delicious four-course meal. After dancing 2015 away, stay in one of the five-star lodges and wake up to a delicious brunch.

THE BONHAM 35 Drumsheugh Gardens, Edinburgh EH3 7RNwww.thebonham.comWhether you’re looking for a fuss-free Christmas or a glamorous

Hogmanay, The Bonham has something for everyone. The Christmas Break package will take you from Christmas Eve to Boxing Day from £550 and includes delicious food and comfort all round. Alternatively, the Hogmanay break, from £695, is perfect for party-lovers.

KNOCK CASTLE HOTEL & SPADrummond Terrace, Crieff, Perthshire PH7 4ANwww.knockcastle.comKnock Castle offers the perfect setting to put your feet up and let the talented chefs look after the turkey. Go for the Christmas package, starting at £899, or be amazed by their famous firework display at Hogmanay.

Above: The George Hotel and The Bonham Hotel

…so pick one of these luxury venues to celebrate Christmas and Hogmanay with a bang

BABY IT’S COLD OUTSIDE…

FOODIES FOCUS HOGMANAY BREAKS

42 foodies

042_044_FF_NewyearBreaks_1215.indd 42 19/11/2015 15:54

Fullpage.indd 10 24/11/2015 19:38

FOODIES FOCUS

44 foodies

FONAB CASTLEFoss Road, Pitlochry, Perthshire PH16 5NDwww.fonabcastlehotel.comCelebrate Christmas surrounded by stunning lochs, mountains, rivers and woodlands. Great service, fine dining and luxury accommodation await in this beautiful castle in Perthshire.

THE ROXBURGHE HOTEL38 Charlotte Square, Edinburgh EH2 4HQwww.theroxburghe.comThe Roxburghe is the perfect choice for those who don’t want to travel far to enjoy Christmas Lunch. You can even Host the Roast in a private dining room.

ARDANASEIGKilchrenan, Argyll PA35 1HEwww.ardanaiseig.comStart 2016 with a bang at this luxurious hotel. The three-day celebration starts on the 30th with a delicious dinner, a Black Tie feast on the 31st and fireworks at midnight.

XXXXXX FOODIES FOCUS

MARCLIFFE HOTEL AND SPAN Deeside Road, Pitfodels, Aberdeen AB15 9YAwww.marcliffe.comDelicious food is at the forefront of The Marcliffe’s celebrations. Indulge in a delicious Christmas lunch featuring smoked salmon, lobster and crab, plus roast breast of turkey with chestnut and oatmeal stuffing. The Hogmanay Gala Ball menu is also full of tasty gems.

THE GEORGE HOTEL 19-21 George Street, Edinburgh EH2 2PBwww.thegeorgehoteledinburgh.co.ukMulled wine, mince pies, stunning views of the city centre: the George Hotel will ensure that you have an amazing Christmas. You’ll be treated to two days of pure luxury.

CRINGLETIE HOUSEEdinburgh Road, Peebles, The Borders EH45 8PLwww.cringletie.comCelebrate Christmas with a three-night stay packed with fun and games, including a champagne reception, a traditional Christmas lunch and a Boxing Day whisky tasting and cookery demo. Prices start at £750 per person.

CROMLIX HOTELKinbuck, Dunblane, Perthshire FK15 9JTwww.cromlix.comIf you’re looking to indulge in a traditional Scottish Christmas or celebrate Hogmanay in style, Cromlix is the ideal spot for you. The fine country estate is surrounded by stunning woodlands waiting to be explored. The three-day Christmas feast is bursting with fun activities for alland will see you indulge in a delicious festive season. l

Clockwise from top: Kilchurn, Knock Castle

foodies 44

042_044_FF_NewyearBreaks_1215.indd 44 19/11/2015 15:54

Domaine Naturaliste Floris Chardonnay 2013

Margaret River £21.99

Bruce Dukes has created a wonderfully balanced Australian Chardonnay which will give the

classic Burgundies a run for their money over the festive

season. Try it with turkey and all the trimmings,

but save a bottle for the cheeseboard too.

Call Pete or Andy on 0141 221 5121 for more wine and food matching advice,

or for cool recommendations for special occasions or for a bottle for Tuesday night. We deliver anywhere mainland UK. Even

Kilmarnock.

E-mail [email protected] @inverarity121

Chateau de Chamirey Mercurey Rouge 2012

Cote Chalonnaise £22.99

A large proportion of premier cru fruit makes this an ideal Pinot for Christmas

day, rich and ripe with a touch of spice and very

smooth tannins.

Inverarity proof.indd 1 20/11/2015 15:29

The perfect gift for whisky loversthis Christmas.Fabulously informative

and seriously enjoyable

Whiskeria Magazine

Gift of the year 2015W

Unlock the world of whisky and discover a wealth of fascinating facts with this engaging and hugely enjoyable online experience.

Presented in a gorgeous gift box this is a truly unique gift for any whisky lover.

Only £19.95 with an exclusive offer for Foodies readers using the code Foodie5 at www.iwanttoknowwhisky.co.uk

“A great way to discover whisky and I’ve even got the certificate to prove it!”Chris Newcastle

4QP_Right.indd 11 24/11/2015 19:40

W HEN YOU think of Turkish food, you may envision the sumptuous array of small

plates known as meze –delectable savoury pastries filled with meat and vegetables, hummus and smoky eggplant dips served with grilled flatbread, refreshing cucumber salads, and briny olives, all shared communally alongside drinks. Or perhaps you’ve purchased shish kebabs, succulent char-grilled meat on a stick, from a street vendor. If you have a sweet tooth, you may also conjure up images of the pastel candies called Turkish delight, or flaky pastries dripping with honey, served alongside a small, dark and frothy cup of Turkish coffee. Turkish cooking is all of this and so much more.

Turks today still favour the simple food of their nomadic heritage. But by the end of the Ottoman Empire, the nomadic, Mediterranean and Islamic cuisines had blended to create a unique cuisine.

The aim of Turkish cuisine is to satisfy the diner, and a great deal of care is given to achieving the best flavour in even the simplest dish. Seasonal cooking with local ingredients is a hallmark of Turkish food, and it’s interesting that this contemporary culinary trend can be traced back to nomadic times. Those tribes cooked with

what was available in the best and most economical way possible, and as a result, Turkish dishes are created in harmony with nature and are not concerned with being ostentatious. There are more herbs used than spices, which gives Turkish cuisine a freshness that is reflective of the way we eat today. Turkish food is honest in its simplicity, yet it is at its utmost, delicious and pleasing to even the most discerning palates. l

TalkingTurkey

Turkish food may be simple, but, as Engin Akin states, that only adds to its depth of flavour

FOODIES TURKISH FOOD

46 foodies

046_049_FF_Turkish cuisine_1215.indd 46 19/11/2015 15:39

Serves 6

6 medium Italian aubergines Salt3 large onions, sliced into thin rings2 tbsp pine nuts (optional)2 tbsp dried currants (optional)240 ml olive oil10 to 12 cloves garlic1 tbsp tomato paste2 medium tomatoes, peeled, seeded, and diced½ teaspoon sugarBunch of minced fresh parsleyBlack pepper

THE PRIEST FAINTED (IMAM BAYILDI)There are various stories about this. One is that there was an imam who was rather tight-fisted. When he saw how much olive oil his wife had used in this dish, he fainted on the spot

l Peel the aubergines lengthwise, removing alternating strips of peel. Place in 960ml salted cold water. l In a large frying pan, cook the onions and pine nuts, in the oil until caramelized; add the currants, and set aside. Fry the aubergines in the same oil over medium heat until both sides are browned. Remove the aubergines, add the garlic and sauté until aromatic. Remove the garlic. Add the tomato paste and tomatoes and sauté. When the liquid has evaporated, remove the pan from the heat. Sprinkle with the sugar, parsley, and pepper to taste.l Preheat the oven to 175°C.

l Arrange the aubergines in a single layer in a baking dish. Slice an opening and fill with half of the onion mixture, then divide the tomato mixture among the aubergines. Cover with the rest of the caramelized onions and stick

several garlic cloves in each. Add enough water to just cover the

aubergines. Cover and cook for 15 minutes over

medium heat. Uncover and bake for 30 minutes, until

most of the liquid is absorbed. Turn off the oven and let the

dish cool for 1 to 2 hours. Serve.

Essential Turkish Cuisine by Engin Akin, is publishedby Stewart, Tabori & Chang, £25.00Photography: Helen Cathcart


48 foodies

Serves 6

1.2kg bone-in lamb, preferably shoulder or shank5 medium onions, sliced2 tbsp unsalted butter480ml hot water680g quince, peeled and cut into thick wedges½ orange, sliced into four rounds6 to 8 apricots, whole or cut in half120ml pekmez, plus more for serving1 tsp ground cassiaSalt

LAMB WITH QUINCE(AYVALI KUZU)Ottoman yahni dishes (meat stews) were classified as either white or red. Instead of getting their flavor and color from tomatoes as all yahni dishes do today, red yahni derived its color from caramelized onions

l Fry the meat and onions in 1 tbsp of butter until golden. Add the water, cover tightly, and cook over very low heat for about 1½ hours, until tender.l In a separate pan, fry the quince in the remaining 1 tbsp butter until golden, then add the quince, apricots, and orange to the meat along with the pekmez, cassia and salt to taste. Cook for 10 to 15 minutes, until the quince is al dente. Arrange the meat and quince attractively on a serving dish, drizzle with a little more pekmez, and serve.

TOP TIP: SELECTING QUINCEThe Turkish expression “to eat quince” has unpleasant connotations, meaning one who eats quince will

have trouble. It is used mockingly for those who get married, especially for men, implying that being married is a disadvantage for a man, and one who takes a bite of a quince may find out this implication is not at all misleading. A quince may have a beautiful smell, but it will not be pleasant to eat if it is not the juicy kind known as ekmek ayvasi (literally “bread quince”). Ekmek ayvasi are big, juicy, and good to eat raw. In season, they’re served as a meze with raki. While the hard limon ayvasi (literally “lemon quince”) has a dense, feathery peel, ekmek ayvasi barely has any such peel at all. Hard limon ayvasi is good for making quince jam. At least there is a use for it.


Serves 6 as meze

For the sauce½ loaf stale white bread, sliced and moistened with water to soften40g coarsely ground pistachio nuts2 cloves garlic1 tbsp pomegranate syrup1 tbsp fresh lemon juice2 tbsp olive oilChives, for serving

For the calamari4 whole squid, cleaned and sliced into ½-inch rings1 tsp sugar½ tsp salt½ tsp baking soda180ml beer3 tbsp all-purpose flourOlive oil or sunflower oil for frying Lemon wedges, for serving

FRIED CALAMARI RINGS WITH PISTACHIO SAUCEl For the sauce, completely squeeze the water out of the bread. Put the bread in a pot or large mortar with the pistachios and garlic and pound with a pestle. Add the pomegranate syrup, lemon juice and oil and combine with a spoon until uniform. l For the calamari, put the rings in a bowl with the sugar, salt and baking soda and knead like dough. lAdd the beer and let sit for 10 to 15 minutes. Spread the flour on a platter, squeeze the calamari in your palm, and add it to the platter. Heat the oil in a heavy saucepan over medium heat.l Roll the calamari rings back and forth in the flour, and then fry them in the hot oil for 2 to 3 minutes, until evenly browned. Place on a paper towel to drain, and then serve immediately with lemon wedges and the sauce with chives on the side.NOTE: Don’t fry these in extra-virgin olive oil; it imparts too heavy a taste.

TURKISH FOOD FOODIES


Richly coloured and textured food in a cosy interior with canopied ceiling and carpets on the walls.

109 Candleriggs, Glasgow, G1 1NP | Phone:0141 552 2777 | www.koolba.com

Koolba_proof.indd 1 23/11/2015 19:57

0141 332 4481

WINE & BEER

The Good Spirits Company bringing Glasgow’s city centre a new independent

wine and beer shop. With a specially selected range of wines old and new,

and a now wider variety of craft beers.

[email protected]

NOW OPEN!

4QP_Left.indd 12 24/11/2015 19:43

GIN DISTILLERIES FOODIES FOCUS

EDINBURGH GINwww.edinburghgindistillery.co.ukNestled in a trendy West End basement, the Edinburgh Gin distillery is a gin lover’s dream. Meet Flora and Caledonia, the two stills responsible for creating wonderful gins to delight your taste buds. Stopping at the shop on your way out is a must, don’t forget to pick up a bottle, or two, of your flavour of choice; from the coastal seaside gin to the seasonal rhubarb and ginger, you’ll be spoilt for choice! Gift sets are also available for the aspiring mixologists in the family.

CAORUNN GINwww.caorunngin.comLovingly handcrafted in the stunning Scottish Highlands, Caorunn gin’s expert infusion of locally foraged botanicals embodies rustic chic. Welcome guests to the Christmas dinner table with their delicious concoction, the Winter Spices Gin and Tonic, which adds star anise, Angostura Bitters, cloves and spices to the traditional G & T for a seasonal makeover. Add some apple slices and you have the perfect seasonal tipple.

foodies 51

Scotland is bursting with artisan gin distilleries. Pay a little visit to the following and you might just find the perfect Christmas gift!

FREE SPIRIT

051_053_FF_Gin_1215.indd 51 19/11/2015 15:23

www.ginbothy.co.uk


Raemoir, voted Scotland’s Country House Hotel of the Year 2011 and 2012 and the regional winner in 2013 and 2014 is one of the most beautiful and genuine

Country House Hotels in Grampian.

The house is privately run by Neil & Julie Rae and is famed for its homely ambience, warm welcome, Scottish hospitality and charm. The moment you pass the gates and enter the grounds you will feel as if you are about to

experience something special.

www.raemoir.com

Raemoir House Hotel, Banchory, Aberdeenshire, AB31 4ED

T: 01330 824884 | [email protected] |F: 01330 822171


Whiskiesthey don’t

already have.

Order now for ChristmasVisit: www.rbdistillers.com

Email: [email protected] Call: 0131 564 0761

Available from The Stirling Whisky Shop 29 Spittal Street, Stirling, FK8 1DU

T. 01786 449152 and online at www.stirlingwhiskyshop.co.uk

Our Gin is fused together with traditional

and local foraged Stirlingshire botanicals, its flavours explode on

the nose.


4QP_Left.indd 12 24/11/2015 19:51

EDEN MILLwww.edenmill.comLocated in the historical town of St Andrews, Eden Mill’s gin is carefully handmade with the rich larder of ingredients at hand in the area. Their range of regular and seasonal gins are a true delight, whether on the rocks, mixed with tonic or as part of a tasty cocktail. Their “12 Gins of Christmas” package is the perfect gift and includes twelve miniature gins. Don’t forget to put it in your letter to Santa!

DAFFY’S GINwww.daffysgin.comWith a name that honours the Goddess of Gin, Daffy’s Gin definitely lives up to the expectations of its name. Despite being the new kid on the block, the artisan gin has left its mark since its launch last year. With a delicious range of botanicals, it will add unique flavours to your tonic or produce a delicious negroni to wow your Christmas party guests.

NB GINwww.nbgin.comCreated by husband-and-wife team Steve and Vivienne Muir, NB gin is a handcrafted delight. With a distillery set in the beautiful coastal town of North Berwick, something made obvious in its distinct flavours, NB gin’s artisanal nature has made it hugely popular in Scotland and beyond. A family-

GIN DISTILLERIES FOODIES FOCUS

run distillery through and through, you don’t want to miss out on giving this a try!

ROCK ROSE GINwww.rockrosegin.co.ukThis award winning gin hails all the way from Caithness in the north and is created using botanicals hand foraged from the rich cliffs and forests of the area. With a long trail of accolades to back it up, the hand-distilled spirit has a unique flavour profile. Just in time for Christmas, they have launched a Limited Edition ‘Navy Strength’ Gin. THE GIN BOTHYwww.ginbothy.co.ukSet in the Angus glens of Scotland and with the straightforward ethos of ‘home-grown and simple’

at the heart of their gin, the award winning Gin Bothy is one to try. Want to wow your loved one with a truly unique gift? Give them Christmas in a bottle! The infused mulled gin features cinnamon, cloves and nutmeg and is perfect topped with ginger ale.

PICKERING’S GINwww.pickeringsgin.comHandcrafted in Summerhall’s very own distillery, Pickering’s Gin is the true hipster spirit. Based on a secret Bombay recipe, it is a marvellously mixed gin lovingly handcrafted for maximum flavour. Take your loved one on a tour of the distillery for an alternative Christmas present and witness how artisan gin is made. l

foodies 53

CAORUNN WINTER SPICES GIN & TONIC

1 part Caorunn Gin2 parts premium tonic water1 Royal Gala appleFew drops of Angostura BittersStar AniseClovesNutmeg

l Build ingredients over cubed ice in a high ball glass. Decorate with an apple slice studded with star anise and grated nutmeg.

051_053_FF_Gin_1215.indd 53 19/11/2015 15:28

ANDY RACE Fish Merchants

Andy Race Fish Merchants has produced its critically-acclaimed peat-smoked salmon for over 35 years. Situated in the fishing port of Mallaig in the North-West Highlands of Scotland, Andy

uses superior Scottish salmon from the Highlands and Islands of Scotland. The unique peaty flavour results from using traditional methods of smoking

for 3 days over oak and peat. It gives a great texture and really unique taste.

This special smoked salmon and other fresh

and smoked fish and shellfish can be purchased through our specialised Mail Order service.

Tel: 01687 462626 www.andyrace.co.uk

Andy_Race_proof.indd 1 20/11/2015 15:58

2HP_Left.indd 12 24/11/2015 19:54

COOK SCHOOLS FOODIES

foodies 55

A feast for the familyCOURSES FOR COOKSThe Gables, Old Perth Road, Cowdenbeath, Fife KY4 9PSwww.coursesforcooks.comChef Jenny Thomson has opened the doors of her home and invites you to share her knowledge and passion for good home cooking in a fun, down-to-earth and practical way. Make the perfect gingerbread house and learn the best tips for icing your Christmas cake; you’ll be the talk of the season.

EDINBURGH NEW TOWN COOKERY SCHOOL 7 Queen St, Edinburgh EH2 1JEwww.entcs.co.ukEdinburgh New Town Cookery School is holding a range of festive courses in December, including a Christmas Canapé demonstration, a Christmas Baking Day, a fun Festive Fizz tasting, a Beer and Food matching evening and Children’s courses – a great way to keep the wee ones occupied during the school holidays.

incredible presentation skills. Too tired to cook when you come home from work? Attend a Seasonal Tasting Menu to enjoy a 7-course feast in the quaint surroundings of the bell tower.

THE COOK SCHOOL SCOTLAND7 Moorfield Park, Kilmarnock, Ayrshire KA2 0FEwww.cookschool.orgLooking for a night out? Get ready for The Cook School Scotland’s Christmas Demo and Dine evening: your chance to sit back and relax with friends or family. You’ll enjoy mulled wine on arrival before moving through to the kitchen, where chefs will demonstrate a range of Christmas dishes. Worried about cooking for a crowd? Their Christmas Dinner Day is perfect for you. You will spend a day in the kitchen with expert chefs learning how to make a festive starter, main course with sides and dessert. Tis the season! l

Become a master of festive cooking with thismonth’s cook schools

round-up

EDINBURGH SCHOOL OF FOOD AND WINEThe Coach House, Newliston Estate, Edinburgh EH29 9EBwww.esfw.comTry your hand at an evening Christmas Masterclass on December 10th and learn a true chef’s secrets to making your Christmas feast unlike any other. This course will give you all the tips on new techniques and how to get

055_FF_Cookschool_1215.indd 55 19/11/2015 16:54

Dining at GleneaglesDining is an essential part of the Gleneagles

experience. Inspired by the pick of the field, wood, river and sea, our menus are bursting with flavour and imagination. All of our restaurants are open to

residents and visitors alike.

The Strathearn is one of the last great formal dining rooms, with a theatre of food on offer.

Andrew Fairlie at Gleneagles is Scotland’s only two Michelin starred restaurant, offering an

exclusive experience.

Informal DESEO serves a range of flavours from Spain, Italy and Greece as well as some family

favourites.

The Dormy Clubhouse Bar and Grill serves great modern bar food.

See: www.gleneagles.comCall: 0800 169 2984

Fullpage.indd 10 24/11/2015 19:56

FOODIES SPA

foodies 57

SPA IN THE CITY 3rd floor, 96, St Vincent Street, Glasgow. G2-5UBwww.spainthecity.co.ukTreat yourself this festive season with Spa in the City’s amazing package ‘The Beauty Fix.’ This package has been created to get you ready for a big night out and there’s no bigger night out in Glasgow than Hogmanay! Enjoy a glass of bubbly on arrival and surrender to your beauty therapist, aka fairy godmother, while she takes care of your needs.

BLYTHSWOOD SQUARE11 Blythswood Square, Glasgow G2 4ADwww.townhousecompany.comStep into a haven of indulgence and treat yourself to the Festive Spa Day package. The pampering experience will leave you party-season ready with an invigorating Ishga Salt and Oil scrub followed by an Ishga or Ila facial and use of the Thermal Experience. It makes an ideal gift!

THE NAIL YARD38 Morningside Rd, Edinburgh EH10 4DAwww.thenailyard.comGet your dancing feet ready for a night out with Margaret Dabbs—the world famous “foot queen”. The key super ingredient, organic Emu Oil will have your toes tapping. The Fabulous Hands Christmas Set will transform the look and feel of your hands.

ZEN LIFESTYLE 84 Hanover Street, Edinburgh, Midlothian EH2 1ELwww.zen-lifestyle.comGet ready for the party season at Zen Lifestyle while you indulge in some glamorous treatments. Try one of their top picks to get you ready to ring in the New Year, such as the Red Carpet facial, the Spa pedicure and the Blink and Go Eyelash extensions.

ESSENTIAL THERAPY49 Broughton St, Edinburgh EH1 3RJwww.essentialtherapy.uk.comGet ready to slide onto the dance

floor with Essential Therapy’s express treatments. Nail your festive colour with the Shellac treatment, glam up your eyes with

the express lashes offer or get a natural glow with the spray tan to look party-ready in no time. Fancy treating yourself? You deserve it!

057_FF_Spa_1215.indd 57 19/11/2015 14:12

Fullpage.indd 10 24/11/2015 19:57

COCKTAILS FOODIES

with Junpier’s joyful Christmas tipples

Eat, Drink & Be Merry

foodies 59

THE GLOBETROTTER

40ml Gin Mare15ml Farigoule thyme liqueur 120ml tomato juice25 ml marmite spice mix l Fill a large shaker with ice & combine the cocktail ingredients in the small tin. Using a julep strainer, pour the cocktail back and forth between the two shaker tins.Strain the cocktail into a salt & pepper rimmed hi-ball glass over ice & garnish with a fresh sprig of thyme. l Don’t shake the ingredients as this will cause the tomato to go bitter.

059_060_FFCocktails_1215.indd 59 19/11/2015 13:20

60 foodies

FOODIES COCKTAILS

COOL BEANS 35ml cocoa nib infused Daffy’s gin35ml Rinquinquin Peace wine20ml Bergamot liqueur2 dashes rhubarb bitters

l Stir all the ingredients & strain into a chilled martini glass. Serve with chocolate foil on the side.

Juniper, 20 Princes St, www.juniperedinburgh.co.uk

059_060_FFCocktails_1215.indd 60 19/11/2015 13:22

the First Noël

at the Raeburn

the Raeburn# 112 raeburn place

Stodbridge Edeburgh eh4 1hgt: +44(0)0131 332 7000 e: [email protected]

w: theraeburn.com

Join us for our first festive season

email enquiries: [email protected]

or phone 0131 332 7000

Fullpage.indd 10 24/11/2015 20:04

SIAM RESTAURANT AND BARDirector Chris Rees receives us as we descend to the recently relaunched Siam Restaurant. The cosy spot is warm and welcoming, ideal for an intimate dinner or a catch up with friends. Chris is the perfect host; he leads us to our table and recommends the squid and the scallops, freshly caught and brought in from the Shore that morning. Thai crackers with a delicious chilli sauce are brought out almost instantly and are gone just as quick –they are highly addictive!

We decide to take his advice, and are not disappointed; the Thai calamari is a crispy treat delicately coated in a sweet ginger and peppercorn sauce, and the seared scallops are perfectly tender and

bursting with flavor. With the starters being such a

delicious hit, it’s hard to imagine the mains can raise the bar any higher. However, when the salmon and duck arrive, we are proven wrong. The salmon is fresh and rich, but it’s the red duck curry what steals the show. Sweet slices of pineapple and grape add a boost of flavour to an already flawless dish. Served with sticky coconut rice, it is, without a

doubt, the highlight of the night. The house wine, a crisp Pato

Torrente Sauvignon, is the perfect accompaniment to our meal, which ends with, a moreish fudge chocolate cake made with Thai flour.

If you’re looking for delicious food somewhere a little off the beaten track, Siam is just the right place. 48 Howe Street, Edinburghwww.siamedinburgh.comLidia Molina Whyte

RESTAURANT REVIEWS FOODIES

Christmas Offers

Free gift with all orders before 14th December

Free gift with all gift pack orders Free gift with all orders over £100

throughout December

Order online at: www.ritchesofrothesay.com

Or call 01700 505 414

Ritchie’s have been smoking fish to a secret recipe on the Isle of Bute since 1888. Why

not try something different this festive season...

Products available for mail order

Smoked Salmon Hand Sliced Side Salmon Hand Sliced

Smoked Trout Hand Sliced Side Smoked Trout Hand Sliced

Smoked Cheddar

Christmas Gift Pack

Includes Smoked Salmon Hand Sliced 200g Pack Smoked Trout Hand sliced 200g Pack

Smoked Cheddar 180g Free

250ml Bottle Lemon & Honey Dressing

062_FF_Reviews_1215.indd 51 24/11/2015 20:06

Fullpage.indd 10 24/11/2015 20:08

64 foodies

THE PRINTING PRESS BAR & KITCHEN EDINBURGHThe recently launched

Printing Press Bar & Kitchen is causing a splash. Part of the George Hotel, the new venture comes from Des McDonald, former Head Chef of The Ivy. Expect serious modern British cooking which makes great use of Scottish produce, such as the spatchcock Borders grouse served with brambles and cleverly spiced red cabbage.25, 21 George St, Edinburgh EH2 2PB Tel: 0131 240 7177www.printingpressedinburgh.co.uk

DOGHOUSEGLASGOWGlasgow’s second BrewDog bar boasts an impressive 25 taps

featuring guest craft beers as well as brews from the Ellon-based brewery. The new Merchant City bar also offers a full barbeque menu packed with smoked

meat treats. There is outside seating and the DogHouse includes a branch of BottleDog so that craft beer fans can stroke their beards and talk hops over a carry out at home.99 Hutcheson Street, Glasgow, G1 1SN Tel: 01358 724924www.brewdog.com

BAVARIA BRAU HAUSEDINBURGHRaise your stein and say ‘Prost!’ as this new

Bavarian-themed bar starts pouring on Glasgow’s Bothwell Street. Elaborately decorated to look like a traditional German beer cellar, the two storey, listed building will serve German beers and bar food. Guests will be able to wash down their pork knuckle with beers such as Lowenbrau, Paulaner, Augustiner and Spaten. Wearing lederhosen or dirndls is encouraged but not compulsory.30 Bothwell Street, Glasgow G2 6NU Twww.bavariabrauhaus.com

WINES

Champagne Jacquart Brut Mosaïc NV, £29.99 Tesco / £30 Sainsbury’sLight, golden, with fine, long-lasting bubbles.

Muga Rioja Blanco 2014, £11.99, MajesticComplex, toasted aromas and hints of green apple, and citrus fruit. Terres de Moraines 2012 AOC Madiran, £9.00 M&SFull bodied red from South West France with red berry and spice.

What’s New

TRIED AND TREW RESTAURANTS AND BARSWORDS JONATHAN TREW

TOP TIPHogmanay! Biffy Clyro

are in Princes Street Gardens, so keep the cold

out with a wee dram at The Black Cat on RoseStreet, or an Edinburgh

Gin or two

FORBIDDEN FRUIT COCKTAIL

50ml Johnnie Walker Gold Label Reserve10 mint leaves20ml cinnamon syrup10 ml Fernet Branca20ml Carse O’Gowrie apple juice

Add all the ingredients to a shaker and fill with ice. Shake and strain into a tumbler glass filled with fresh crushed ice. Garnish with mint, cinnamon stick, raspberry, and a sprinkling of icing sugar and serve.

064_FF_NewBars_1215.indd 64 19/11/2015 12:52

AVAILABLE IN ALL GOOD BOTTLE SHOPS AND SUPERMARKETS AND IN OUR ON-LINE STORE

www.broughtonales.co.uk Tel: 01899 830345

Fullpage.indd 10 24/11/2015 20:09

FOODIES FOCUS OUT AND ABOUT

66 foodies

Out & about If you want to feature contact [email protected]

EDINBURGH FOODIES FESTIVALNovember saw Foodies take over Edinburgh with a deliciously fun three day Xmas festival.

HIGHLANDS AND ISLANDS Winners of the night at Highlands and Islands Food and Drink Awards.

COCKTAILS IN THE CITY Guests came in droves to try tasty cocktails and learn new recipes.

066_FF_OutandAbout_1215.indd 66 19/11/2015 17:24

An award-winning family-run farm, café, deli and retail shopnear Kinross, just a 40 minute drive from Edinburgh. Serving and

selling our own farm vegetables with other quality localproduce and a range of contemporary Scottish and

Scandinavian gifts, all set against a stunning backdrop,it’s easy to see why our customers return again and again.

Channel Farm, Kinross, KY13 9HD | Tel: 01592 841000

For further info, visit www.lochlevenslarder.com

Discover Christmas atLOCH LEVEN’SLarder

Fullpage.indd 10 24/11/2015 20:11

THAT’S THE GLENGOYNE WAY.

glengoyne.com

RARE, EXPENSIVE, HANDMADE. AND THAT’S JUST THE CASKS.

IAN27777 cask and field 210x148.5.indd 1 07/10/2015 13:06

Fullpage.indd 10 24/11/2015 20:15

Foodies Magazine December Issue 2015

Documents

Transcript of Foodies Magazine December Issue 2015